Mashed potatoes with green peas are considered dietary meals suitable not only for adults, but also for baby food. Shown puree for cardiovascular and ulcerative diseases, as well as kidney disease. Potatoes strengthen memory and improve brain function. Green peas are no less useful as they are a source of protein, carbohydrates and useful microelements.
It is necessary
-
- For mashed potatoes with canned green peas:
- 1 kg of potatoes;
- 1 can of canned green peas;
- 50 g butter;
- 200 ml of milk;
- 1 head of onion;
- 1-2 bay leaves;
- salt.
- For mashed potatoes with green peas and garlic:
- 1 kg of potatoes;
- 1 small head of garlic;
- 350 g frozen green peas;
- 25 g butter;
- 3 tbsp sour cream;
- salt.
Instructions
Step 1
Mashed potatoes with canned green peas
Rinse the potatoes, peel them and cut each potato into 4 pieces (if the tubers are large) or 2 (if they are medium in size). Peel the onions.
Step 2
Pour the potatoes with hot boiled water and put on the fire to boil. Skim off any foam during cooking if it forms. About 10 minutes before the potatoes are ready, add salt, bay leaf and onions to the pan.
Step 3
At the end of cooking, carefully drain the water into a separate bowl, remove the onion and bay leaf. Leave the pot lid open to allow the potatoes to dry.
Step 4
Mash dry potatoes thoroughly so that there are no lumps. Heat the milk, but do not boil it, and pour into the potatoes. Knead everything well again to get a homogeneous mass.
Step 5
Add canned green peas to the potato broth and boil. Then fold in a colander, let the liquid drain and mix the peas with the puree.
Step 6
When serving, place the mashed potatoes with green peas on plates, smooth the surface with a spoon, make a pattern in the mashed potatoes. Pour melted butter over the dish.
Step 7
Mashed potatoes with green peas and garlic
Preheat oven to 180C. Grease a small baking sheet or a fireproof dish with oil and put a head of garlic in it and put in the oven for 20-30 minutes to bake.
Step 8
Peel and wash the potatoes. Put in hot water, bring to a boil again and simmer over moderate heat for about 20 minutes until cooked. You can check if the potatoes are cooked with a knife or fork. If the tuber is easily pierced, the potatoes are ready.
Step 9
Add salt and frozen peas to a saucepan. Boil it with potatoes for 3-5 minutes. Then carefully drain the water and return the pot to the stove. Wait for all the moisture to evaporate and turn off the heat.
Step 10
Add sour cream, butter and garlic. To do this, squeeze the cloves out of the skin. The baked garlic gives the puree a special aroma and a sweetish, slightly nutty taste.
Step 11
Pound everything well and beat with a spoon or whisk until a fluffy homogeneous mass is formed. Season with spices to taste and serve as a side dish. Best of all, this puree is combined with fried lamb.
